As I Cee It

baking: mother’s day edition.

Posted on: May 25, 2013

My last adventure in baking was the No Bake Raspberry Cheesecakes. It was Mother’s Day weekend, and I also planned to bake something for my mother that Sunday morning. I decided on Joy the Baker‘s Cream Cheese Pound Cake from her cookbook. I had to go out and buy aluminum loaf pans because my sister someone stole my loaf pan. The recipe is for a 9×5 loaf, which was no problem until my pan was liberated from my kitchen, but the ones I bought were 8×3 or some other not correct measurement. As such, I ended up with too much batter and tossed what remained in the cupcake pan. To go with the pound cake, I made whipped cream topped with the raspberries left over from the cheesecake.

I’m not sure if it makes me sound snobby, but I don’t much care for store bought whipped cream anymore. That’s why I usually keep heavy cream on hand. I might eat store bought desserts and cakes made out of a box, but the whipped cream is made in house every time. I used to go by a recipe in Delicious Pastries, but now, I eyeball it and it works out pretty well. For your first attempts at making it, you might want to follow a recipe.

Looking at this picture, it’s easy to see why I’m not a food photographer… or photographer of any kind, actually.  The pound cake was REALLY good.  My mom loved it and shared some with her sister the next day, and she loved it, too.  And, yes, I still call my mother, Mommy.  What’s it to you?!

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